Place beef in a bowl; add the marinade ingredients
and cover the bowl. Leave to stand for at least 1 hour.
Thread beef, bay leaves and onion onto pre-soaked kebab sticks. Season well. Heat a griddle pan/oven grill; cook until done to your liking. Set aside.
For the rice
Melt the butter in a pot, add the onion, peppers and chorizo, cook until golden. Toss in the cinnamon stick and rice and sauté for another minute. Add the stock and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat and stir through peas. Season.
To Serve Serve kebabs with rice.
Text and image: Fairlady
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